Line a tray or sheet pan that will fit into your freezer with parchment paper or wax paper.

Place the white chocolate chips and coconut oil in a large microwave-safe bowl. Microwave them in 15-second bursts, stirring after each burst, until all the white chocolate is melted and smooth.

Stir the Keto Chow into the melted chocolate, making sure it is all dissolved and there are no streaks of color.

For a stronger pink color, add a drop or two of pink food coloring and mix until the color is uniform.

Carefully pick a strawberry up by the stem and lower it into the strawberry coating, swirl it around to coat the entire strawberry on all sides, except the very top.

Allow any excess coating to drip back into the bowl.

Hold the strawberry over a separate clean plate or tray, and sprinkle with the chosen topping to decorate.

Carefully set the dipped, decorated strawberry down on the parchment lined sheet tray and continue with the remaining strawberries. Place the strawberries on the tray with room in between so they don’t get stuck together.

When all the strawberries are dipped, place the tray in the freezer for 3-5 minutes to set the coating. Don’t leave them in the freezer for more than a few minutes or the strawberries may freeze.

Place the set strawberries in decorative paper cups, if desired, and serve right away or store them loosely, wrapped in the fridge for a day or two.